Scalloped potatoes can be quite an elegant dish. Thinly sliced potatoes are layered, topped with cream, and then baked in the oven until tender. The dish is simple but rich and usually served with ...

cream of mushroom soup? If you are a fan of scalloped potatoes, which are thinly sliced potatoes mixed with a variety of creamy ingredients, then you need to try adding mushroom soup to your next ...

And Ree Drummond’s Over-The-Top Scalloped ... with the potatoes, then adding your carmelized onion and bacon, then shredded Fontina and Gruyere, and finally some of that warm cream.

Chop the celery stalk very fine. 2. In a heavy saucepan heat the butter or oil ... Cook over high heat, stirring a few times, till it comes to a boil and then simmer over low heat for at least 10 ...

Take the soup off the heat ... stir in the double cream and chopped dill and then check the seasoning again. Serve in deep bowls and garnish with a little reserved celery leaf if you wish.

Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery ... the soup back to a clean saucepan. Stir in most of the cream, reserving ...

In fact, many foods that fit into the "cream-based soup" category have only a little to do with "cream" and nothing to do with "soup." These are foods such as: Smoothies (1 cup serving = 1 cream ...

Cover the dish with buttered foil. Slide the chickens on to the top shelf of the oven and the potatoes on the shelf below. Roast both for about 1½ hours, removing the foil from the potatoes after ...

6. Cool, and blend in a blender. 7. Place the pan back over the heat, and add the rest of the broccoli, milk, black pepper and celery salt. 8. Cook over high heat, stirring a few times, till it comes ...